Just recently got a Masterbuilt electric. I've used a few times for sausages and ribs, but this was my first time trying anything substantial.
I used the method I read on here of smoking until 170, wrapping in foil until 190, and then wrapping in a towel and placing in a cooler.
I think it turned out pretty good. I did actually start with a larger brisket that I ended up cutting into two pieces because it wouldn't fit. The smaller one was done earlier was not as tender or moist, so I'm thinking of maybe just chopping it up and using it to make a chili.
For the one pictured above that turned out better, I actually ended up oversleeping after I put it back in a foil so I didn't take it out until it was closer to 195, but I think it turned out better. I'm eating some of it right now on a Hawaiian roll.